WISCONSIN FETA AND MUSHROOM STRUDEL
WITH HORSERADISH-TOMATO SALSA

1 tbsp. olive oil
1/2 cup chopped onion or leek
3 cups sliced white mushrooms
salt to taste
ground black pepper to taste
3 cups fresh spinach leaves, cleaned and stemmed (5 oz.)*
5 phyllo sheets
1/2 cup unsalted butter, melted and warm (4 oz.)
1 cup crumbled Wisconsin feta cheese (8 oz.)
Horseradish-Tomato Salsa, to serve (recipe follows)

Preheat oven to 400 degrees F.

In large skillet, heat oil; add onion and saute 1 minute. Add mushrooms and continue cooking on high heat until almost dry. Season with salt and pepper. Continue cooking until mixture is dry. Cool and chill.

Blanch spinach in boiling water quickly (30 seconds). Quickly chill in ice water until cold. Drain and squeeze dry. Reserve.

Using a towel as a working surface, lay out one sheet of thawed, room-temperature phyllo. Brush lightly with melted butter. Top with another sheet of phyllo and repeat process with butter and remaining 4 sheets.

At bottom of long end of phyllo rectangle, form a line of spinach. Above the line, form a line of mushroom mixture. Then form a line of Feta. Roll up phyllo, encasing fillings, rolling away from you using the towel as a guide to form a log. Brush outside of log with butter.

Place on baking sheet and bake in 400 degree F oven 18-20 minutes or until golden and cooked completely through. Cool 15-20 minutes, slice log into 12 slices.

Allow 2 slices per serving with 3 Tbsp. of Horseradish-Tomato Salsa (recipe follows).

*Frozen chopped spinach may be substituted, one 10-oz. box, thawed and drained well.

Servings: 6

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HORSERADISH-TOMATO SALSA
Makes about 2 1/2 cups

2 medium tomatoes, cored and quartered
1/2 yellow bell pepper, cored and quartered
1 small onion, peeled, or 2 shallots, cut in quarters
2 cloves garlic
3 tbsp. prepared horseradish
3/4 cup olive oil
2 cups fresh basil leaves (or 3 tbsp. prepared pesto)
1 tsp. salt

In bowl of food processor, pulse tomatoes, bell pepper, onion, garlic and horseradish to form a chunky sauce. Add olive oil, basil and salt; run processor 30 seconds or until smooth. Cover and chill.

Serve with strudel.

Source: The Association for Dressing and Sauces